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Rhubarb and red wine jelly | wefacecook.com Rhubarb and red wine jelly | wefacecook.com
Recipe

RHUBARB AND RED WINE JELLY

Serves: 8
If they like it, it serves 8 otherwise  - thinking face emoji
Preparation time: 20 minutes
Cooking time: 10 minutes
Totaltime: 30 minutes

Ingredients

  • 8 ounces rhubarb, cut into cubes
  • 1-inch piece ginger root, peeled and sliced
  • 2 ounces sugar
  • 4 teaspoons lemon juice juice of 1 orange
  • 1 1/2 cups red wine
  • 2 tablespoons water
  • 3 teaspoons unflavored gelatin

Preparation

  • In a saucepan, put rhubarb, ginger, and sugar, lemon juice and orange juice, and wine.
    Boil and simmer for 10 to 15 minutes until rhubarb is tender.
    Strain mixture through a medium mesh strainer, then through a fine strainer to obtain a clear liquid.
    Dissolve gelatin in water. Set for 5 minutes. Melt over low heat. Stir in the rhubarb liquid.
    Pour mixture into a 2 1/2 pint jelly mold. Refrigerate until set. Dip mold in warm water and invert over a platter to unmold.
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